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Should I Adjust Dome Temp Or Not??
3hrs. into cook and the dome temp jumped from 250-270deg. on brisket. should i leave it or break it back down to 250deg? thanks 4 your input
If it was me, yes, I would back it down a WEEEEE bit! It won't take much!! (I am assuming it has been climbing slowly over the last two hours, not just a spike?) Adjust ever so slightly.
I'd knock it down just a hair, although you'll be fine either way.
Is it common for a 8lb. brisket to reach 170deg. in 4hrs? at 250deg.
Ditto on knocking it down. It dont take much on the daisy to get it to drop. Make sure when you adjust to give it a while before another adjustment.
Seems a bit quick to me. :S Is your dome thermometer calibrated? Do you have another thermometer you can place on the grid to get a second reading? (like a thermometer from the inside of an oven for instance?)
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